13 Comforting Kosher Chicken Pot Pie Ideas

Got a craving for cozy comfort food that’s also kosher? These 13 chicken pot pie ideas are pure gold—each one wraps you in savory, flaky goodness. Whether you’re a traditionalist or love a twist, there’s a pie here calling your name. Let’s dive in!

Classic Chicken Pot Pie with Flaky Crust

Nothing beats a warm, flaky chicken pot pie on a chilly evening. This classic version packs tender chicken and veggies in a creamy sauce, all under a buttery crust that shatters as you dig in.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• All-purpose flour – 2 1/2 cups
• Salt – 1 tsp
• Unsalted butter (cold, cubed) – 1 cup
• Ice water – 6 to 8 tbsp

Filling

• Cooked chicken (shredded) – 2 cups
• Butter – 4 tbsp
• Onion (diced) – 1 medium
• Carrots (diced) – 1 cup
• Celery (diced) – 1/2 cup
• Frozen peas – 1/2 cup
• All-purpose flour – 1/3 cup
• Chicken broth – 1 3/4 cups
• Milk – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Dried thyme – 1/2 tsp

Instructions

1. In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in 1 cup cold cubed butter using a pastry blender until pea-sized crumbs form. Add ice water 1 tbsp at a time, mixing until dough holds together. (Tip: Use very cold butter and ice water for flakiness.)
2. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. In a large skillet, melt 4 tbsp butter over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened. (Tip: Dice vegetables uniformly for even cooking.)
4. Stir in 1/3 cup flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in 1 3/4 cups chicken broth and 1/2 cup milk. Bring to a simmer; cook for 2 minutes until thickened.
6. Add shredded chicken, frozen peas, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme. Stir and remove from heat.
7. Preheat oven to 400°F.
8. Roll out one dough disc on a floured surface to a 12-inch circle. Fit into a 9-inch pie dish.
9. Pour filling into crust.
10. Roll out second dough disc to a 12-inch circle.
11. Place dough on top of filling, crimp edges, and cut several slits in the top. (Tip: Place pie on a baking sheet to catch drips.)
12. Bake for 30–35 minutes until crust is golden and filling is bubbly. Let cool for 10 minutes before serving.

Biting into this pot pie, you get that perfect flaky crust and creamy, savory filling. The vegetables stay tender, and the sauce is just thick enough to coat everything. Serve it with a side salad or enjoy it on its own for the ultimate comfort meal.

Gluten-Free Chicken Pot Pie with Almond Flour Crust

Finally, a gluten-free chicken pot pie that doesn’t skimp on comfort. This version uses an almond flour crust and a dairy-free filling, so everyone at the table can enjoy it.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• Almond flour – 2 cups
• Tapioca flour – ¼ cup
• Salt – ½ tsp
• Cold dairy-free butter – 6 tbsp, cubed
• Cold water – 2–3 tbsp

Filling

• Cooked chicken – 2 cups, shredded
• Carrots – 1 cup, diced
• Frozen peas – ½ cup
• Celery – ½ cup, diced
• Dairy-free chicken broth – 2 cups
• Canned coconut milk – ½ cup
• Tapioca starch – 3 tbsp
• Dried thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ¼ tsp

Instructions

1. Make the crust: In a bowl, mix almond flour, tapioca flour, and salt. Cut in cold butter until crumbly. Add cold water 1 tablespoon at a time until dough holds together. Press into a disk, wrap, and chill 20 minutes. Tip: Keep everything cold for a flakier crust.
2. Preheat oven to 375°F. Roll dough between two sheets of parchment to ¼-inch thick. Transfer to a 9-inch pie dish, trim edges, and crimp. Prick bottom with a fork. Bake for 12 minutes until lightly golden. Cool slightly.
3. Make the filling: In a large pot, sauté carrots and celery over medium heat for 5 minutes. Add broth, coconut milk, thyme, salt, and pepper. Bring to a simmer. Tip: Use full-fat coconut milk for richness.
4. In a small bowl, whisk tapioca starch with 2 tablespoons cold water. Stir into the simmering pot. Cook 2 minutes until thickened. Add chicken and peas. Remove from heat.
5. Pour filling into the pre-baked crust. Place on a baking sheet. Bake at 375°F for 25 minutes, until filling is bubbly and crust is deep golden. Let cool 10 minutes before slicing. Tip: Letting it rest sets the filling so it doesn't run.
6. Slice and serve warm.

Velvety and hearty, this pot pie has a tender, nutty crust that stays crisp against the creamy filling. Try it with a side salad or serve it as the main event—it’s comfort food, reimagined.

One-Pot Chicken Pot Pie Skillet

Unexpectedly, you can get all the cozy comfort of chicken pot pie without rolling out a single pie crust. This one-pot skillet version comes together fast, with a creamy filling and fluffy biscuit topping that bakes right on top.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Butter – 3 tbsp
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• All-purpose flour – ¼ cup
• Chicken broth – 1½ cups
• Whole milk – ¾ cup
• Cooked chicken – 2 cups, shredded
• Frozen peas and carrots – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Dried thyme – ½ tsp
• Refrigerated biscuit dough – 1 can (16.3 oz)

Instructions

1. Preheat oven to 375°F.
2. In a 10-inch oven-safe skillet, melt butter over medium heat. Add onion and cook until translucent, about 4 minutes. (Tip: Don't let garlic brown—it turns bitter.)
3. Add garlic; cook 1 minute.
4. Sprinkle flour over vegetables; stir and cook for 1 minute.
5. Slowly whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2–3 minutes. (Tip: Whisk constantly to avoid lumps.)
6. Stir in shredded chicken, frozen peas and carrots, salt, pepper, and thyme. Remove from heat.
7. Arrange biscuit dough pieces evenly over the filling.
8. Transfer skillet to preheated oven and bake until biscuits are golden brown and filling is bubbly, 15–20 minutes. (Tip: Check at 15 minutes—ovens vary.)
9. Let cool 5 minutes before serving.

Fluffy biscuits perched atop a creamy, savory filling make every bite pure comfort. The sauce thickens beautifully as it cools, so don't rush. Serve it straight from the skillet for a rustic, family-style meal.

Chicken Pot Pie with Puff Pastry Topping

Zooming into comfort food season, this chicken pot pie with puff pastry topping hits all the right notes. It's hearty, creamy, and the flaky top is a total game-changer.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• Butter – 4 tbsp
• All-purpose flour – 1/3 cup
• Chicken broth – 2 cups
• Milk – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried thyme – 1 tsp
• Dried rosemary – ½ tsp
• Cooked chicken – 3 cups, shredded
• Frozen mixed vegetables – 2 cups

Topping

• Puff pastry sheet – 1, thawed
• Egg – 1, beaten

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter over medium heat.
3. Whisk in flour and cook for 1 minute, stirring constantly.
4. Gradually add chicken broth, whisking constantly to prevent lumps.
5. Add milk, salt, pepper, thyme, and rosemary. Cook until thickened, about 5 minutes. Tip: Whisk continuously to avoid lumps for a silky sauce.
6. Stir in shredded chicken and frozen vegetables. Simmer for 2 minutes.
7. Pour the mixture into a 9-inch pie dish.
8. Roll out puff pastry to fit the dish, place over filling, crimp edges, and cut a few slits for steam. Tip: Let pastry sit at room temp for 15 minutes before rolling for easier handling.
9. Brush the pastry with beaten egg. Tip: Add a splash of water to the egg for a smoother brush.
10. Bake for 30-35 minutes until pastry is golden brown and filling is bubbling. Let cool 10 minutes before serving.

Kick back and enjoy this creamy, flaky pot pie that's pure comfort. The puff pastry topping adds a buttery crunch, and the herbed sauce brings it all together. Serve it with a simple green salad for a complete meal.

Chicken Pot Pie with Dairy-Free Biscuit Topping

Got a cozy dinner idea that's totally dairy-free? This chicken pot pie with fluffy biscuit topping is comfort food at its best, and you won't miss the cream a bit.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• Chicken (cooked, shredded) – 2 cups
• Dairy-free butter – 3 tbsp
• Onion – 1 medium, diced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Garlic – 3 cloves, minced
• Flour – ¼ cup
• Chicken broth (dairy-free) – 2 cups
• Non-dairy milk (unsweetened) – 1 cup
• Frozen peas – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Thyme – 1 tsp

Biscuit Topping

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Dairy-free butter (cold) – 6 tbsp
• Non-dairy milk – ¾ cup

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt 3 tbsp dairy-free butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Add garlic and cook 1 minute more.
4. Sprinkle flour over vegetables and stir to coat, cooking for 2 minutes to remove raw flour taste. (Tip: stirring constantly prevents lumps.)
5. Slowly pour in chicken broth and non-dairy milk, whisking continuously until smooth. Bring to a simmer; cook until thickened, about 3-4 minutes.
6. Stir in shredded chicken, frozen peas, salt, pepper, and thyme. Remove from heat.
7. Pour filling into a 9×13-inch baking dish.
8. In a bowl, whisk together flour, baking powder, and salt. Cut in cold dairy-free butter using a pastry blender until mixture resembles coarse crumbs. (Tip: keep butter cold for flaky biscuits.)
9. Add non-dairy milk and stir just until combined. Drop spoonfuls of batter over filling.
10. Bake for 25-30 minutes until biscuits are golden and filling is bubbly. (Tip: place dish on a baking sheet to catch drips.)
11. Let cool 5 minutes before serving.

You'll love how the creamy filling contrasts with the flaky, buttery biscuits. Serve it straight from the dish for a cozy weeknight dinner that feels like a hug.

Mediterranean Chicken Pot Pie with Olives

Hey there! If you’re craving a cozy dinner with a Mediterranean twist, this chicken pot pie is about to become your new favorite. It’s creamy, briny, and completely dairy-free thanks to a clever sauce.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Chicken breast – 1 lb, cooked and shredded
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Flour – ¼ cup
• Chicken broth – 1½ cups
• Canned coconut milk – 1 (13.5 oz) can
• Kalamata olives – ½ cup, halved
• Capers – 2 tbsp, drained
• Lemon juice – 1 tbsp
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Pie crust – 1 sheet, store-bought or homemade
• Egg – 1, beaten for wash

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Sprinkle flour over vegetables and stir for 1 minute. (Tip: This helps thicken the sauce without lumps.)
4. Slowly pour in chicken broth and coconut milk, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in shredded chicken, olives, capers, lemon juice, oregano, salt, and pepper. Remove from heat.
6. Transfer the filling to a 9-inch pie dish. Roll out pie crust and place on top; crimp edges and cut a few vents.
7. Brush crust with beaten egg for golden color.
8. Bake for 30-35 minutes, until crust is golden and filling is bubbly. Let cool 10 minutes before serving.

Just pull it from the oven and watch the golden crust crackle as you spoon into that briny, creamy filling. Serve it with a simple side salad or enjoy on its own—it’s a weeknight winner that feels special.

Asian-Inspired Chicken Pot Pie with Ginger

Few things beat a comforting pot pie, but this Asian-inspired version gives it a fresh twist. Ginger, soy sauce, and crunchy water chestnuts add bold flavor and texture, making it a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• Chicken breast – 1 lb
• Fresh ginger – 2 tbsp
• Soy sauce – 3 tbsp
• Canned water chestnuts – ½ cup
• Pie crust (9-inch) – 1
• Butter – 4 tbsp
• Flour – ¼ cup
• Chicken broth – 1 cup
• Milk – ½ cup
• Frozen peas and carrots – 1 cup
• Onion – 1 medium
• Garlic – 2 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Dice the chicken breast into ½-inch cubes.
3. Grate the fresh ginger using a microplane or fine grater. Tip: For easy grating, freeze ginger for 15 minutes first.
4. Chop the onion and mince the garlic.
5. Drain and slice the water chestnuts into thin rounds.
6. In a large skillet, melt 2 tbsp butter over medium heat.
7. Add the chicken cubes and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
8. In the same skillet, add the remaining 2 tbsp butter. Once melted, add the onion and cook until softened, about 3 minutes.
9. Add the garlic and grated ginger; cook for 30 seconds until fragrant.
10. Sprinkle the flour over the onion mixture and stir constantly for 1 minute. Tip: This roux thickens the filling—don't skip the 1-minute cook to avoid raw flour taste.
11. Slowly pour in the chicken broth while whisking to prevent lumps.
12. Add the milk, soy sauce, salt, and black pepper. Whisk until smooth and bring to a simmer. Cook for 2 minutes until thickened.
13. Stir in the cooked chicken, water chestnuts, and frozen peas and carrots. Mix well and remove from heat.
14. Roll out the pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust.
15. Place the top crust over the filling, crimp edges to seal, and cut a few slits for steam to escape.
16. Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
17. Let cool for 5 minutes before serving.

Let the pie rest a few minutes before slicing—it helps the filling set. The flaky crust contrasts perfectly with the savory, slightly sweet filling, and those water chestnuts add a nice crunch in every bite. Serve it with a simple green salad for a complete meal.

Chicken Pot Pie with Sweet Potato and Kale

Buttery, golden crust meets a creamy, herbed filling studded with tender sweet potato and hearty kale. This chicken pot pie is the ultimate comfort dish for chilly evenings—it's dairy-free but you'd never know it.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 50 minutes

Ingredients

For the Crust

• Store-bought pie crust (9-inch) – 1

For the Filling

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic cloves – 3, minced
• Sweet potato – 2 cups, diced
• Kale – 2 cups, chopped
• Cooked chicken – 2 cups, shredded
• All-purpose flour – 3 tbsp
• Vegetable broth – 1½ cups
• Fresh thyme – 1 tsp
• Fresh rosemary – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add diced sweet potato and cook, stirring occasionally, for 5 minutes. Tip: Don't rush this step—browning the sweet potato adds depth.
5. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
6. Slowly pour in vegetable broth while stirring constantly to avoid lumps. Bring to a simmer.
7. Add thyme, rosemary, salt, and pepper. Simmer until sweet potato is tender, about 10 minutes.
8. Stir in kale and cook just until wilted, about 2 minutes. Tip: Add kale at the end to keep its vibrant color and texture.
9. Add shredded chicken and stir to combine. Remove from heat and let cool slightly (about 5 minutes). This prevents a soggy crust.
10. Roll out the pie crust if needed and press one sheet into a 9-inch pie dish. Pour the filling into the crust.
11. Top with the second pie crust or cut into lattice strips. Crimp edges and cut a few slits for steam to escape.
12. Bake for 30-35 minutes, until the crust is golden brown. Cover edges with foil if they brown too quickly.
13. Let cool for 10 minutes before serving to allow the filling to set.

Perfectly flaky on top and lusciously creamy underneath, each bite is a cozy hug. Try serving it with a simple side salad for a complete meal, or just enjoy it straight from the dish—no judgment here.

Low-Carb Chicken Pot Pie with Cauliflower Crust

Maybe you've been craving chicken pot pie but want to keep it low-carb? This version swaps the pastry for a cheesy cauliflower crust and uses a creamy dairy-free sauce that's just as comforting.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• Cauliflower – 1 head, riced
• Eggs – 2
• Almond flour – ½ cup
• Nutritional yeast – ¼ cup

Filling

• Chicken – 2 cups, cooked and diced
• Butter (dairy-free) – 2 tbsp
• Onion – 1 medium, diced
• Celery – 2 stalks, diced
• Carrots – 2 medium, diced
• Garlic – 3 cloves, minced
• Chicken broth – 1 cup
• Coconut milk (full fat) – 1 cup
• Arrowroot powder – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 400°F. Line a 9-inch pie dish with parchment paper.
2. Rice the cauliflower in a food processor until it resembles grains. Steam or microwave it for 5 minutes, then let cool slightly.
3. Wrap the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible—this is key for a crisp crust. Tip: Don't skip this step or the crust will be soggy.
4. In a bowl, combine the squeezed cauliflower, eggs, almond flour, and nutritional yeast. Mix well.
5. Press the mixture evenly into the prepared pie dish, forming a crust up the sides. Bake for 15 minutes until golden. Set aside to cool.
6. While the crust bakes, melt the dairy-free butter in a large skillet over medium heat. Add the onion, celery, and carrots. Cook for 5 minutes until softened. Tip: Keep veggies slightly firm as they'll bake more later.
7. Add the garlic and cook for 1 minute.
8. Sprinkle the arrowroot powder over the vegetables and stir for 1 minute to coat.
9. Pour in the chicken broth and coconut milk, stirring constantly. Add salt, pepper, and thyme. Simmer for 3 minutes until thickened. Tip: Use full-fat coconut milk for the creamiest sauce.
10. Fold in the cooked chicken. Pour the filling into the prebaked crust.
11. Bake at 375°F for 25 minutes until the filling is bubbly and the crust edges are deep golden.
12. Let the pie rest for 10 minutes before slicing—this helps it set. Tip: Resting prevents a runny filling.

Once you slice into this pot pie, the creamy filling and golden crust will win you over. Serve it warm with a side salad for a complete meal. The leftover sauce even tastes great over steamed veggies the next day.

Chicken Pot Pie with Leeks and Mushrooms

Fancy a cozy chicken pot pie without the dairy? This pareve version with leeks and mushrooms is just as creamy and comforting.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Filling

• Chicken (cooked, shredded) – 2 cups
• Leeks – 2 medium, sliced
• Mushrooms – 8 oz, sliced
• Dry white wine – ½ cup
• Chicken broth – 1 cup
• All-purpose flour – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh thyme – 1 tsp (optional)

For the Crust

• All-purpose flour – 1¼ cups
• Salt – ¼ tsp
• Vegetable shortening – ⅓ cup
• Ice water – 3–4 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Make the crust: In a bowl, whisk flour and salt. Cut in shortening with a pastry blender until pea-sized crumbs form.
3. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until dough just holds together. Flatten into a disk, wrap in plastic, and refrigerate.
4. In a large skillet over medium heat, warm olive oil. Add leeks and cook, stirring often, until softened, about 5 minutes.
5. Add mushrooms and cook until they release their liquid and start to brown, about 6 minutes.
6. Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw flour taste.
7. Pour in the white wine and scrape up any browned bits from the pan. Let it simmer until reduced by half, about 2 minutes.
8. Stir in chicken broth, salt, pepper, and thyme (if using). Bring to a simmer and cook until thickened, about 3 minutes.
9. Fold in the shredded chicken. Remove from heat and let the filling cool slightly (about 5 minutes). Tip: Cooling prevents a soggy crust.
10. Pour the filling into a 9-inch pie dish or similar baking dish.
11. Roll out the chilled dough on a floured surface into a 10-inch circle. Drape it over the filling, trim excess, and crimp edges. Cut a few slits in the top for steam to escape.
12. Bake for 30–35 minutes, until the crust is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.

Velvety sauce with tender chicken, earthy mushrooms, and sweet leeks—this pie is pure comfort. Serve it with a simple green salad for a complete meal.

Chicken Pot Pie with Matzo Ball Topping

When you're craving comfort food but need to keep it kosher for Passover, this chicken pot pie with a matzo ball topping is a game-changer. It's like two classics in one dish, and so easy to pull together.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• Onion – 1 medium, diced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Vegetable oil – 2 tbsp
• Cooked chicken – 3 cups, shredded
• Chicken broth – 2 cups
• Potato starch – 3 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried thyme – ½ tsp
• Eggs – 3 large
• Vegetable oil – ¼ cup
• Matzo meal – 1 cup
• Seltzer water – ¼ cup

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat 2 tbsp oil over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in the shredded chicken.
4. In a small bowl, whisk together chicken broth, potato starch, salt, pepper, and dried thyme until smooth. Pour into the skillet.
5. Bring the mixture to a simmer, stirring constantly until thickened, about 3 minutes. (Tip: Stirring constantly prevents lumps from forming.)
6. Pour the filling into a 9-inch pie dish or similar baking dish.
7. In a mixing bowl, beat the eggs. Add ¼ cup oil, matzo meal, and seltzer water. Mix until just combined. (Tip: Don't overmix—lumps are fine. Overworking makes matzo balls tough.)
8. Drop spoonfuls of the matzo ball batter evenly over the filling. Leave a little space between each for expansion. (Tip: Use two spoons or a cookie scoop for even drops.)
9. Bake for 25–30 minutes, until the matzo balls are puffed, golden, and a toothpick inserted comes out clean. Let rest 5 minutes before serving.

Under that golden matzo ball crust, you'll find a creamy, savory filling that's pure comfort. Serve it straight from the dish with a big spoon—leftovers are even better the next day, if there are any.

Chicken Pot Pie with Cornbread Topping

Packed with smoky chipotle heat, this dairy-free chicken pot pie swaps traditional pastry for a fluffy cornbread topping. It's a cozy, flavorful twist on a classic.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Filling

• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Garlic – 2 cloves, minced
• Chipotle peppers in adobo – 2 tbsp, minced
• All-purpose flour – ¼ cup
• Chicken broth – 2 cups
• Cooked shredded chicken – 1 lb
• Frozen peas – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Cornbread Topping

• Cornmeal – 1 cup
• All-purpose flour – ½ cup
• Sugar – 1 tbsp
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Unsweetened almond milk – ¾ cup
• Olive oil – ¼ cup
• Egg – 1 large

Instructions

1. Preheat oven to 400°F.
2. In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Tip: Dice vegetables uniformly for even cooking.
3. Add minced garlic and chipotle peppers; cook 1 minute until fragrant.
4. Sprinkle flour over vegetables; stir and cook for 1 minute to remove raw flour taste.
5. Slowly pour in chicken broth while stirring constantly to avoid lumps. Bring to a simmer; cook until thickened, about 3-4 minutes.
6. Stir in shredded chicken and frozen peas; season with salt and pepper. Remove from heat.
7. In a separate bowl, whisk together cornmeal, ½ cup flour, sugar, baking powder, and ¼ tsp salt.
8. In another bowl, mix almond milk, ¼ cup olive oil, and egg.
9. Pour wet ingredients into dry; stir just until combined. Tip: Do not overmix; batter should be lumpy for tender cornbread.
10. Drop spoonfuls of cornbread batter over the chicken mixture, covering evenly.
11. Bake for 20-25 minutes until cornbread is golden and a toothpick inserted comes out clean. Tip: If topping browns too fast, tent with foil after 15 minutes.
12. Let cool for 5 minutes before serving.

Scoop into bowls and enjoy the contrast of creamy, spicy filling with tender, slightly sweet cornbread. It's comfort food with a kick—perfect for a chilly evening.

Chicken Pot Pie with Herbed Cream Sauce

Few things beat the comfort of a creamy chicken pot pie, and this dairy-free version is just as rich and satisfying. You get a flaky, golden crust and a luscious herbed sauce that wraps every bite in cozy flavor. Perfect for a family dinner or meal prep!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• All-purpose flour – 1 1/4 cups
• Salt – 1/2 tsp
• Vegan butter – 1/2 cup (cold, cubed)
• Ice water – 4-5 tbsp

Filling

• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Celery – 2 stalks, diced
• Carrots – 2 medium, diced
• Garlic – 3 cloves, minced
• Fresh thyme – 1 tsp, chopped
• Fresh rosemary – 1 tsp, chopped
• All-purpose flour – 1/4 cup
• Vegetable broth – 1 cup
• Unsweetened non-dairy milk – 1 cup (oat or cashew)
• Cooked chicken – 2 cups, shredded
• Frozen peas – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. In a bowl, whisk flour and salt. Cut in cold vegan butter until pea-sized. Add ice water one tablespoon at a time, mixing until dough forms. Wrap in plastic and chill for 30 minutes. (Tip: Keep butter very cold for a flaky crust.)
2. Heat olive oil in a large skillet over medium heat. Sauté onion, celery, and carrots for 5–7 minutes until softened.
3. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and stir, cooking for 2 minutes to remove raw taste.
5. Gradually pour in vegetable broth and non-dairy milk while stirring constantly. Bring to a simmer and cook 3–5 minutes until thickened. (Tip: Let the filling cool slightly before adding to crust to avoid a soggy bottom.)
6. Stir in shredded chicken and frozen peas. Season with salt and pepper. Remove from heat and let cool for 5 minutes.
7. Preheat oven to 400°F. On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer dough to dish and trim edges. Pour filling into crust.
8. Roll out the second disc of dough and place over filling. Crimp edges to seal and cut 4–5 slits in the top for steam.
9. Brush the top crust with a little non-dairy milk for a golden shine. Bake for 30–35 minutes until crust is golden and filling is bubbly. Let cool 10 minutes before serving.

Bite into that flaky crust and you'll find a creamy, herb-infused filling that's pure comfort. Serve it with a simple green salad for a complete meal, or enjoy a slice on its own—it's just that good.

Conclusion

Whether you’re craving classic comfort or eager to try something new, this collection has a kosher chicken pot pie for every mood. Pick your favorite, give it a whirl, and don’t forget to share your go-to recipe in the comments—and pin this article for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.